Stuffed Beets with Chestnuts

PREP TIME

10 min

COOK TIME

20 min

TOTAL TIME

30 min

SERVINGS

4–6

COURSE: Main Dish

CUISINE: Mexican

When it comes to wholesome and flavorful meals, stuffed beets with roasted chestnuts stand out as a delicious and satisfying choice. This recipe combines tender red beets with a hearty, nutty filling that brings out the best of both ingredients.

Roasted chestnuts add a wonderful crunch and rich flavor, perfectly complementing the natural sweetness of the beets. Paired with fluffy quinoa and fresh herbs like parsley and thyme, this dish offers a delightful mix of textures and tastes.

If you’re wondering how to eat beets in a new and exciting way, this recipe is a fantastic option. It’s one of the best beet recipes you’ll find—simple to prepare, visually stunning, and full of vibrant, natural flavors.

A light drizzle of Galil avocado oil and a touch of salt and pepper tie the flavors together beautifully. For an extra zing, a splash of lemon juice can brighten the dish and elevate the overall taste.

Perfect as a snack, side, or light meal, this stuffed beet recipe highlights how versatile and delicious beets can be when paired with roasted chestnuts and wholesome ingredients.

INGREDIENTS

4 pcs. Galil Beets

1 cup Galil Organic Roasted Chestnuts , roughly chopped

1 cup Galil Tri-Color Quinoa

1/4 cup fresh parsley, finely chopped

1 tablespoon fresh thyme leaves

2 tablespoons Galil Avocado Oil

Salt and freshly ground pepper, to taste

INSTRUCTIONS

1
Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool slightly.
2
Slice each pre-cooked beet in half lengthwise. Using a small spoon, carefully scoop out a small portion from the center of each beet half to create a cavity for the stuffing. (If the beets are small, you can simply slice them into halves or quarters and serve them with the stuffing on top.)
3
In a bowl, combine the roughly chopped chestnuts, the cooked quinoa (prepared in Step 1), fresh parsley, thyme, olive oil, salt, and pepper. Stir in the optional lemon juice if using. Mix until all ingredients are evenly distributed.
4
Spoon the stuffing into each beet half, pressing gently to pack the filling into the cavity. If you sliced the beets into smaller pieces, simply top each piece with a generous spoonful of the stuffing.